The biggest obstacle in learning how to make a great pizza is the fact that there are so many web sites and web pages like that one. For all I know, that might be a fantastic "pizza." I'd actually like to try it. But for the author to present herself as a remotely experienced or knowledgeable pizzamaker, that almost angers me.

The biggest obstacle in learning how to make a great pizza is the fact that there are so many web sites and web pages like that one. For all I know, that might be a fantastic "pizza." I'd actually like to try it. But for the author to present herself as a remotely experienced or knowledgeable pizzamaker, that almost angers me.

As an aspiring "pizza maker," I can only say you hit it spot on. I visited hundreds of sites before I managed to find this one... and even though I found it, I didn't find the forums until a year later! I have been making atrocious pizzas from so-called authorities for several years... it's really too bad this site isn't more noticeable to beginners... then again, the average investment (time, money, passion) most entry-level pizza-makers are willing to commit likely pales in comparison to what you find around here. The learning curve is so steep, that is would probably scare off beginners... maybe there's an opportunity for this site to appeal more to these newbies with tutorials / "lessons," if you will, on how to create a "basic" pizza of each style...

As an aspiring "pizza maker," I can only say you hit it spot on. I visited hundreds of sites before I managed to find this one... and even though I found it, I didn't find the forums until a year later! I have been making atrocious pizzas from so-called authorities for several years... it's really too bad this site isn't more noticeable to beginners... then again, the average investment (time, money, passion) most entry-level pizza-makers are willing to commit likely pales in comparison to what you find around here. The learning curve is so steep, that is would probably scare off beginners... maybe there's an opportunity for this site to appeal more to these newbies with tutorials / "lessons," if you will, on how to create a "basic" pizza of each style...

As an aspiring "pizza maker," I can only say you hit it spot on. I visited hundreds of sites before I managed to find this one... and even though I found it, I didn't find the forums until a year later! I have been making atrocious pizzas from so-called authorities for several years... it's really too bad this site isn't more noticeable to beginners...

I know, dude. When my hobby of making pizza grew into an obsession about ten years ago, this site didn't even exist. Back then I sought instruction from cookbooks, web sites, and Food Network, but they were all full of it.

Unfortunately, I didn't know they were full of it, and it took me a long time to realize they were full of it. Once I figured out that they were all full of it, I just kept experimenting, making pizza almost every day for years.

Even though I've stumbled onto pizzamaking.com at least several times over the years, I always just assumed it was no different than all the other pizzamaking "resources." Then finally last November or December I looked a little deeper into these boards, and I was blown away.

These boards are so awesome. Before I started participating here, I could make one style of pizza. I was really good at it, but it was the only kind of pizza I knew how to make (sorta). Now, though, I can make at least a few completely different styles of pizza, and I can make 'em good. And I haven't even made much pizza over the last six months.

Shortly after I became a member, I stumbled onto a post about Tommy's Pizza, which caught my interest because I've always liked Tommy's. I've tried to re-create Tommy's pizza at least a few times over the years, but I never came close, and I figured I never would. However, just by reading that post, something made me have to figure out how to replicate Tommy's pizza. And as of yesterday, I pretty much have replicated it. Throughout these last several months, I've received a few tips here and there from people who have followed my progress, but mostly I had to figure it out on my own because only a few other members have ever even heard of Tommy's.

Here's the thread: http://www.pizzamaking.com/forum/index.php/topic,12446.0.html. If you just glance at the pictures, you'll probably be able to see how much I've progressed over the last several months. Even though I pretty much did it on my own, it never would have happened if I had not begun participating on these boards.

So thanks, everyone, for inspiring me by just being here and being passionate about what I'm passionate about.